Commercial Kitchen Ventilation Requirements UK 2025
Complete guide to UK ventilation regulations, DW/172 standards, extraction rates, and fire safety compliance for commercial kitchens.
Written by
Sarah Chen
Commercial Kitchen Consultant & Former Head Chef
Commercial kitchen ventilation is not optional - it's a legal requirement under UK Building Regulations and critical for food safety, fire prevention, and staff wellbeing. Poor ventilation can result in prosecution, insurance invalidation, and forced closure.
This guide covers everything you need to know about ventilation requirements in 2025, from Building Regulations Part F to DW/172 industry standards, extraction rates, and fire safety integration.
UK Ventilation Regulations Overview
Building Regulations Part F
Minimum ventilation standards for commercial kitchens in England & Wales
Key Requirement:
30-60 air changes per hour minimum
DW/172 Standard
Industry-specific guidance for kitchen ventilation design and installation
Key Requirement:
Extraction hood positioning & sizing
Fire Safety (BS 9999)
Fire suppression integration with ventilation systems
Key Requirement:
Automatic shutdown & grease filters
Gas Safety Regulations
Ventilation requirements for gas cooking appliances
Key Requirement:
Combustion air supply & dilution
Required Extraction Rates by Cooking Type
| Cooking Type | Examples | Air Changes/Hour | Extraction Rate |
|---|---|---|---|
| Light Cooking | Sandwich prep, assembly | 15-20 per hour | 300-500m³/h per m² of canopy |
| Medium Cooking | Cafes, bistros, light grilling | 30-40 per hour | 500-700m³/h per m² of canopy |
| Heavy Cooking | Restaurants, chargrills, wok cooking | 40-60 per hour | 700-1,000m³/h per m² of canopy |
| Very Heavy Cooking | Tandoor ovens, high-volume chargrilling | 60+ per hour | 1,000+m³/h per m² of canopy |
Important Note
These are minimum requirements. Local Environmental Health Officers may require higher rates based on specific circumstances. Always consult with a qualified ventilation engineer.
Required System Components & Specifications
Extraction Canopy
- Must overhang cooking equipment by 150-300mm on all open sides
- Minimum 2m height from floor to canopy base
- Grease filters: Class A or B fire rating
- Easy access for cleaning and maintenance
Extraction Fan
- Variable speed control recommended
- Fire-rated for 2 hours minimum
- Interlocked with gas safety shut-off
- Accessible for maintenance and cleaning
Ductwork
- Fire-resistant: minimum 30 minutes integrity
- Welded or sealed joints to prevent leakage
- Access panels every 3m for cleaning
- Sloped to drain grease back to canopy
Make-up Air
- 80-100% replacement of extracted air
- Heated/cooled to prevent temperature shock
- Positioned away from extraction points
- Filtered to prevent contamination
DW/172 Standard Requirements
What is DW/172?
DW/172 is the UK's definitive specification for kitchen ventilation systems, published by B&ES (Building & Engineering Services Association). It's widely recognized as the industry standard and referenced by Building Control.
Key DW/172 Requirements:
Canopy Design & Positioning
- • Island canopies: 300mm overhang all sides
- • Wall-mounted canopies: 150mm front overhang, flush to wall at back
- • Minimum 2.0m height from floor to canopy base
- • Capture velocity: 0.25-0.5 m/s at cooking surface
Grease Filtration
- • Class A or B fire-rated baffle or mesh filters
- • Minimum 95% grease removal efficiency (EN 16282-8)
- • Easily removable for weekly cleaning
- • Positioned at 45-60° angle for optimal grease capture
Make-up Air Provision
- • 80-100% replacement of extracted air volume
- • Tempered air (heated/cooled) to prevent thermal shock
- • Low-velocity introduction to avoid disrupting extraction
- • Positioned to avoid short-circuiting to extract points
Ventilation Compliance Checklist
Common Ventilation Mistakes to Avoid
❌ Mistake:
Undersized extraction canopy
⚠️ Consequence:
Steam and grease escape, contaminating kitchen surfaces and causing fire risk
✅ Fix:
Ensure 150-300mm overhang on all open sides of cooking equipment
❌ Mistake:
No make-up air provision
⚠️ Consequence:
Negative pressure causes door slam, gas appliance backdraft, and inefficient extraction
✅ Fix:
Provide tempered make-up air at 80-100% of extraction volume
❌ Mistake:
Incorrect ductwork installation
⚠️ Consequence:
Grease accumulation, fire spread risk, system inefficiency
✅ Fix:
Use fire-rated ductwork, slope toward canopy, install access panels every 3m
❌ Mistake:
Inadequate cleaning schedule
⚠️ Consequence:
Grease buildup, fire risk, Environmental Health prosecution
✅ Fix:
Clean filters weekly, full duct cleaning every 3-6 months (record keeping essential)
Ventilation System Costs UK 2025
Installation Costs
Annual Running Costs
Sarah Chen
Commercial Kitchen Consultant & Former Head Chef
Sarah Chen brings over 12 years of experience in commercial kitchen operations, having worked as Head Chef at multiple London restaurants before transitioning to kitchen consultancy. She specializes in helping food entrepreneurs optimize their kitchen setups and navigate commercial kitchen regulations.
Areas of Expertise
Credentials
- Level 4 Food Safety & Hygiene Certificate
- Chartered Institute of Environmental Health (CIEH)
- Former Head Chef at Michelin-rated restaurant
- 12+ years commercial kitchen experience